Best 4 Rice Krispies Kugel Recipes
Discover the delectable culinary experience of Rice Krispies Kugel, a unique and delightful dish that harmonizes the satisfying crunch of Rice Krispies cereal with a rich and creamy custard filling. Whether you're seeking a sweet treat to brighten up your breakfast table or an indulgent dessert to satisfy your sweet cravings, this versatile recipe offers a perfect balance of flavors and textures, transporting you to a realm of culinary bliss. With its captivating golden-brown crust and the enticing aroma of vanilla and cinnamon, Rice Krispies Kugel is a symphony of flavors that will tantalize your taste buds and leave you craving more. Embark on this culinary journey and unlock the secrets behind creating this delectable masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY POTATO KUGEL
At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
- Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
- Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
- Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
- Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
- Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
RICE KRISPIES KUGEL
This is one of my daughter Didi's favorite kugels. She's a cereal freak, loves anything made out of cereal. What's really great about this kugel is that no one will think that it's been made out of Snap, Crackle and Pop (may they rest in peace).
Provided by Mirj2338
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine Rice Krispies, eggs, cheese and soup powder and pour into a greased baking dish.
- Top with onions.
- Bake about 1 hour at medium heat.
WORLD'S BEST RICE KRISPIES® TREATS
Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient--sweetened condensed milk. You're welcome. Leftovers (there won't be any) can be placed in an airtight container on the counter for up to 3 days.
Provided by Jessie Sheehan
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Grease an 8x8x2-inch pan with cooking spray.
- Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
- Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
- Let set up on the counter for at least 1 hour. Cut into 16 squares.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 31.5 g, Cholesterol 18.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 249.2 mg, Sugar 18.1 g
RICE KUGEL
Make and share this Rice Kugel recipe from Food.com.
Provided by Caryn Gale
Categories Healthy
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice with the following 3 ingredients.
- Add the rest of the ingredients to the cooked rice and mix well.
- Put in well greased cassarole dish.
- Bake for 1 hour at 350.
- You can substitute 3 cups of leftover cooked rice if you would like.
- If it is a little dry, just add about a 1/4 cup of apple juice to the mixture.
Tips:
- Selecting the right rice cereal is crucial. Rice Krispies, with its iconic snap, crackle, and pop, is the preferred choice for its ability to retain its texture during baking, ensuring the kugel's signature crunch.
- For a richer flavor, use half butter and half margarine in the mixture. This combination enhances the overall taste and adds a velvety texture to the kugel.
- Do not overmix the batter. Overmixing can result in a dense, chewy kugel instead of the desired light and airy texture.
- If the batter is too thick, add a splash of milk to achieve a pourable consistency. Thin batter ensures even distribution of cereal and prevents a stodgy texture.
- Baking the kugel in a greased 9x13 inch pan ensures an even bake and prevents the edges from overcooking while the center remains undercooked.
- To achieve a golden brown crust, sprinkle the top of the kugel with additional melted butter and brown sugar before baking. This creates a caramelized, crispy crust that adds visual appeal and enhances the flavor.
- Allowing the kugel to cool completely before slicing ensures clean, neat slices without crumbling. Cooling also allows the flavors to meld and develop, resulting in a more cohesive and enjoyable dessert.
Conclusion:
Rice Krispies kugel is a nostalgic and delectable dessert that combines the comforting flavors of rice cereal, butter, sugar, eggs, and spices. With its crispy crust, tender crumb, and a medley of sweet and savory notes, this kugel is a crowd-pleaser perfect for holidays, potlucks, or simply as a sweet treat. Its ease of preparation and customizable variations make it an approachable recipe for home cooks of all skill levels. Whether enjoyed warm or cold, topped with fresh fruit or a dollop of whipped cream, Rice Krispies kugel is a timeless classic that evokes memories and brings joy to dessert tables.
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